This low phosphate, and low potassium pizza is lower in salt than a shop bought alternative and very tasty. This recipe makes two pizzas, enough to serve 4 people, with a side salad for a more balanced meal.
400g plain white flour
7g fast acting dried yeast
1 teaspoon sugar
2 tablespoons olive oil
225ml water
1 tablespoon olive oil
200g tinned tomatoes
1 onion
1 garlic clove
1 teaspoon dried oregano
1 tablespoon tomato puree
200g mozzarella cheese, grated
20g basil, fresh
220g lettuce
100g cucumber
1 yellow pepper, diced
Preheat oven to 240ᵒC / 220ᵒC fan / gas mark 9. To make the dough, mix the flour, yeast and sugar together in a mixing bowl. Make a well in the centre, pour in the oil then add 225ml water. Bring together to form a dough.
Tip the dough on to a lightly floured surface and knead for 1 minute, until its smooth. Allow to rest under the upturned bowl for 30 mins or whilst you prepare the pizza sauce or toppings. Split the dough in half and shape into two balls.
For the pizza sauce, heat the oil and fry the chopped onion and garlic until softened. Add the tinned tomatoes, tomato purée and oregano. Squash the tomatoes with the back of a spoon to break them down, simmer for 15-20 minutes until thickened.
Roll out one ball at a time on a floured surface to about 25cm diameter. Lightly oil the two baking trays and transfer the dough. Press out with your fingertips, leaving a thicker crust around the edge. The middle should be about 5mm, and the crust about 1cm deep. Repeat to make a second pizza.
Divide the pizza sauce between the bases and spread thinly. Roughly tear the basil leaves and scatter along with the mozzarella. Leave to rest for 10-15 minutes before baking, so that the dough starts to rise.
Bake for 12-15 minutes until the base is golden and crisp. Serve half a pizza per person with a salad of lettuce leaves, cucumber and pepper.
The main source of carbohydrate is the pizza dough for the base. The carbohydrate values have been provided for those trained in insulin adjustment.
This recipe is a low potassium and low phosphate.
While tomatoes are a high potassium food, when used in the quantities in this recipe, it is a low potassium dish overall.
Mozzarella was used which is lower in phosphate than harder cheeses like cheddar. If you have been prescribed a phosphate binder, ensure you take them with this dish.
This is a high protein meal which makes it suitable for those receiving dialysis.
Use gluten-free flour.
Use a dairy-free cheese.
This pizza recipe is much lower in salt than a shop bought alternative and contains no added salt. If you want to reduce the amount of fat you eat, reduce the portion size to a 1/3 of the pizza.
Cooked pizza can be cooled and stored in the fridge in an airtight container. Use within 2 days and reheat thoroughly before serving.
If you do not need both pizzas, you can save some dough and pizza sauce for another day. Wrap the extra dough ball in cling film at the end of step 2. Defrost and continue from step 4. Freeze half the pizza sauce in a container and defrost before using. Use within 3 months.
To make transferring the pizzas easier. Roll them out on to a large sheet of baking paper. Then you can slide each pizza in turn, still on its paper, onto the preheated trays and bake.
For an alternative flavour try our recipe for ham and pineapple pizza or why not mix and match!
A balanced diet will help you maintain a healthy weight when you are living with chronic kidney disease (CKD). If you're preparing a light meal, there are lots of tasty and kidney-friendly options to try.
You can enjoy a wide variety of delicious and healthy food when you are living with kidney disease. All Kidney Kitchen recipes are analysed and approved by kidney dietitians. Search through our kidney-friendly recipes or filter them by category below.
A pizza with a twist. This lentil base is tasty and versatile, high in fibre, low in salt, potassium and phosphate. It's a different way of making a delicious home-made pizza!
By giving us your email address, you're giving us permission to send you regular Kidney Kitchen emails from Kidney Care UK. Further information about how we protect and use your personal data is available in our Privacy policy. If you would like to change the way we communicate with you at any time please email [email protected]. You can unsubscribe at any time by using the link at the bottom of every email we send.
